Asian Style Grilled and Marinated Flank Steak

A well grilled flank steak is one of my favorite cuts of meat on the grill. My Asian Style Grilled and Marinated Flank Steak is full of flavor, texture and that mmmmmm savory umami balance on your palate that makes you beg for more and more. The secret to to getting the right texture to this steak is all in the cooking techinique and more importantly the slicing technique. Learn how to properly cut a flank steak and you will be steak super star every time! Plus learn how to cheat to get the ultimate tender and gloriously seared steak even in the colder months when the grill is covered with snow!

Jump to Recipe Summer is a here…well sometimes with the insane cool weather the Chi-town has been having, it’s actually quite doubtful… Regardless, I think it’s time to get the grills ready! And there is no better way to break in the grill then with this scrumptious flank steak.

I first discovered this flavor at a cocktail party I attended after work one day, back when I worked in the city in my glorious early 20’s. They had a carving station and they were slicing this tender steak oh so very thinly and its juices were flowing out with every motion of the knife.

When I placed a slice on my tongue, I noticed tangy, salty, sweet and savory all at the same time. It made my mouth water even as I was eating it. And it caused me to “mmmmmmmmmmmmmmmm” out loud in front of some slightly up tight folk. They looked at me funny, raising their eyebrows and pursing their mouths… until they tasted the steak and let out the same sigh and loud “mmmmmmmmmmm” as I did. Conversation ensued.

That night I stopped by at the grocery store and bought the necessary ingredients for my version of the steak. They used flank steak. A difficult meat to deal with, unless it is cooked and sliced properly. This meat, like many other cuts such as skirt steak and brisket, should be sliced AGAINST the grain.

In this picture you can the grain clearly. Look at the pic below. The direction of the arrow is AGAINST the grain. And that is the direction that you will slice it after it is cooked. Make sure you have a nice, sharp knife!

I also like to marinade slightly fibrous cuts of meat such as these. In my experience it helps make them juicier and more succulent. Plus with a soy sauce marinade (such as this one) you are also creating almost a brine like environment where the wonderful saltiness of the soy sauce permeates each muscle fiber leaving the flesh moist and flavorful. It’s simple science really. A brine allows for osmosis to occur. Plain and simple all you need to know is that your meat tastes awesome if it’s brined. And that is precisely why when I make my roast turkey I brine it. You can read more about the brine process there as well 🙂

But back to the steak.

It only takes a few ingredients that you probably already have in your pantry to make this steak go from ordinary to KA-POW!

You throw some soy sauce, balsamic vinegar (this is what gives that tangy, savory flavor) honey, teriyaki sauce, ginger, lime, garlic, a few squirts of siracha, vegetable oil and scallions into a bowl and mix to combine all the flavors.

TIP: Here is a helpful hint…when dealing with something sticky like honey, spray your measuring cup with pan spray or wipe down with oil. The honey will come right out! This is also very helpful for peanut butter and Nutella!*

Then throw all the ingredients in a zip lock bag along with the steak. Shake, shake, shake. Make sure it’s all covered. And place in the fridge for at least an hour and up to 24 hours.

If grilling, go ahead and throw it on a preheated and oiled up grill. Cook it on high for 5 minutes on one side and 2 minutes on the other side for perfect, medium rare.

If you live in the not so warm parts…and you like to have this steak year round, like me… you can cheat a bit. Take a large oven proof frying pan or grilling pan and place it into a 500-degree oven for about 10 minutes. Or you can place it in there as the oven preheats.

Remove your steak out of the bag and place it on a paper towel, dabbing the moisture off of the steak.

Once the pan is heated, place the steak directly onto the pan. You will see it shrink up immediately from the high heat. Close the oven and allow to cook for 5 minutes then flip it and cook it for 2 minutes.

For me, this is the ultimate way to sear a steak nicely without clouding my house up with smoke. Plus, I can do this all year round.

Place the steak on a sheet pan and cover with foil. Let the meat rest for 10 minutes.

Slice into it on a bias, against the grain, as we previously discussed.

Sprinkle with scallions and grab some chop sticks! Dinner is served.

This is the munchkin, AKA Charlie back about 18 months ago when I first created this recipe…she snuck over and grabbed the over-sized fork just as I was about to snap the perfect shot.

And decided to help herself! That’s my girl! You don’t get those cute chubby fingers by starving!

Marinade Done Right…Asian Flank Steak

My Asian Style Grilled and Marinated Flank Steak is full of flavor, texture and that mmmmmm savory umami balance on your palate that makes you beg for more and more.

Instructions

Combine soy sauce, balsamic vinegar (this is what gives that tangy, savory flavor) honey, teriyaki sauce, ginger, lime, garlic, a few squirts of siracha, vegetable oil and scallions into a bowl and mix to combine all the flavors.

Then throw all the ingredients in a zip lock bag along with the steak. Shake, shake, shake. Make sure it's all covered.

Place in the fridge for at least an hour and up to 24 hours.

If you live in the not so warm parts...like me... you can cheat a bit. Take a large oven proof frying pan and place it into a 500-degree oven for about 10 minutes. Or you can place it in there as the oven preheats.

Remove your steak out of the bag and place it on a paper towel, dabbing the moisture off of the steak.

Once the pan is heated, place the steak directly onto the pan. You will see it shrink up immediately from the high heat. Close the oven and allow to cook for 5 minutes then flip it and cook it for 2 minutes.

For me, this is the ultimate way to sear a steak nicely without clouding my house up with smoke.

Place the steak on a sheet pan and cover with foil. Let the meat rest for 10 minutes.

Slice into it on a bias, against the grain, as we previously discussed.

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What People are Saying:

Absolutely can’t wait to make this soup. We’re going to have up to 10 inches of snow here and this will be a great warm- up after digging out my car! Thank you.

2018-02-20T18:53:58-05:00

Absolutely can’t wait to make this soup. We’re going to have up to 10 inches of snow here and this will be a great warm- up after digging out my car! Thank you.

https://girlandthekitchen.com/testimonials/11162/

This recipe was delicious and “do-able” even on a work nite! It was “fall off the bone” good. I do think I ended up with too much juice simply because I was afraid I’d burn them if I didn’t add just a little more vino. Thanks so much!

2018-02-20T18:54:08-05:00

This recipe was delicious and “do-able” even on a work nite! It was “fall off the bone” good. I do think I ended up with too much juice simply because I was afraid I’d burn them if I didn’t add just a little more vino. Thanks so much!

https://girlandthekitchen.com/testimonials/11163/

Mila, you’re a genius. This recipe couldn’t be anymore straight forward and simple with an outstanding finished product. Seriously, a child with a little supervision could make this.

2018-02-20T18:54:18-05:00

Mila, you’re a genius. This recipe couldn’t be anymore straight forward and simple with an outstanding finished product. Seriously, a child with a little supervision could make this.

https://girlandthekitchen.com/testimonials/11165/

This Lemon Chicken Orzo Soup was FANTASTIC! The broth is so flavorful and fresh tasting. Although the soup is lighter, it is still filling and super comforting. This will be added to my rotation for sure!

2018-02-20T18:53:44-05:00

This Lemon Chicken Orzo Soup was FANTASTIC! The broth is so flavorful and fresh tasting. Although the soup is lighter, it is still filling and super comforting. This will be added to my rotation for sure!

Ooo… LOVE the new site design! Trés chic! This is such a wonderful and flavor packed dish, Mila! And great visual aid on cutting across the grain. I remember when I first starting cooking and I read, ‘cut across the grain’, I thought, what does that mean!? I’m pretty sure that resulted in me cutting with the grain a few times 😉

Oh my gosh, Mila, your little one is too adorable for words!! I just recently started eating steak again after being a vegetarian for years so I need the lessons here. I never thought to spray my measuring cup either – brilliant! This looks so good and I will pay attention to the way I slice it. There’s something about a grilled steak in the summer that just can’t be beaten.
Ohhhh, I want to just squeeze her to pieces!! Gorgeous!!
PS…that tray that you like so much – $1.50 at the thrift shop. Got it on my first visit a couple weeks ago, lol.

Thanks Robyn!!! She was tiny back then 🙂 now she is a walking talking toddler with sass 🙂 who always is sneaking a piece of something or other that I’m playing 🙂
Glad to be able to help! And I’m trying to get over to my local thrift store!

Woah. That tip for how to cook the flank is AWESOME. It’s perfectly pink inside – PERFECTLY. And we totally are in sync today – and both preaching about cutting against the grain too!! Actually though, I don’t know of any cuts of beef when you shouldn’t cut against the grain? This really is amazing, I read every word. And I love the story of how it came to be, and the up tight party!!! 🙂

Perfect- I let it marinate for 24 hours and we loved it! So easy, great subtle flavors, and made for fantastic leftover steak sandwiches the next day. I’m starting to become such a fan girl of this site! Thank you for another great dinner.

[…] that gorgeous melt in your mouth brisket. You need to cut AGAINST the grain, just like with my flank steak. That way you will get perfectly beautiful slices. This is also why we chilled it first. Not […]

[…] of my finger for what seemed to be the 100th time. It was perfection. Loosely based on my other flank steak marinade I had added whiskey to a fabulous combination of soy and balsamic vinegar and it was […]

Hi! I’m Mila, the Girl and the Kitchen. And I believe in Good Food. Done Right. Having worked in many incredible restaurant kitchens as a chef, I know what it takes to make delicious, wholesome food with simple ingredients and bright flavors! I believe that anyone can make great-tasting food by knowing a few tricks of the trade. Come along as I teach you to prepare incredibly tasty and wholesome meals made with simple ingredients that are loaded with flavor in no time at all!